Peruvian Quinoa Salad (Peru)

Preparation

1. 1

   Rinse the quinoa thoroughly in cold water through a fine sieve, rubbing the grains between your fingers (this removes saponin, a bitter coating on the grains).

2. 2

   Cook it for 15 minutes in twice its volume of lightly salted water, covered, over low heat, until tender and the little white germs separate from the grains. Drain any excess water if needed and let cool slightly.

3. 3

   Meanwhile, cut the tomato, cucumber and avocado into small dice, and thinly slice the red onion.

4. 4

   Mix the warm quinoa with all the vegetables and the chopped cilantro.

5. 5

   Season with lime juice and oil, mix gently so as not to crush the avocado.

6. 6

   Serve chilled or at room temperature, as a light main or a side.